Beef and Eggplant Stacks with Tomato Sauce

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4 slices of beef (sirloin or ribeye)
2 large eggplants
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, chopped
1 can (400g) crushed tomatoes
2 teaspoons dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish


1.Preheat the oven to 375°F (190°C).
2.Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Rinse and pat dry.
3.Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the eggplant slices in batches until tender and slightly browned, about 2-3 minutes per side. Set aside.
4.In the same skillet, heat the remaining tablespoon of olive oil. Add the garlic and onion and cook until softened, about 5 minutes.
5.Add the crushed tomatoes, dried oregano, salt, and pepper. Simmer for 10 minutes, until the sauce thickens.
6.Meanwhile, season the beef slices with salt and pepper. Heat a separate skillet over high heat and sear the beef for 2 minutes on each side.
7.Place a slice of eggplant on a baking sheet. Top with a slice of beef and a spoonful of tomato sauce. Repeat the layers, finishing with a slice of eggplant on top.
8.Bake in the preheated oven for 15 minutes, until heated through.
9.Garnish with fresh basil leaves and serve hot.

A delicious and hearty dish made with beef, eggplant, and a flavorful tomato sauce. This recipe is perfect for a comforting dinner or a special occasion. The tender beef and creamy eggplant layers are stacked with a rich tomato sauce and baked to perfection. Serve with a side of salad or crusty bread for a complete meal.

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